Saturday, February 4, 2012

Recipe: Spicy Tomato Pineapple Couscous

Sometimes while in the field, I look into the food stores to see that supplies are dwindling, but re-supply won't be for another day or two.  This can lead to some, ahem, interesting concoctions when it comes to hot dinners and breakfasts as all the leftovers tend to get dumped into the same pot.  While we were up in New Hampshire, though, we happened upon a creation that actually tasted pretty good.

Spicy Tomato Pineapple Couscous


Instant Couscous
Block of Cheese
1 Can of Rotel
1 Can of Pineapple Tidbits

At Camp
Empty cans of Rotel and pineapple into a pot.  Add any additional water as necessary for the amount of couscous you have on hand (you shouldn't need to add much water or you'll have way too much couscous and a bland dinner).  Bring the pot to a boil.  Meanwhile, cut the cheese into cubes.  When the water is boiling, add the couscous, stir, remove from heat, cover and let sit for 5 minutes or until the couscous has absorbed the liquid. Serve, topped with chunks of cheese.

I'm not entirely sure what I would add to this meal as I haven't had a chance to experiment with it yet.  However, at the time we had it, I found myself wishing for a tortilla to stuff it all into.

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